BADAAM KATLI (ALMOND FUDGE SLICES) – VEGAN, RAW, PALEO, KETO-FRIENDLY & REFINED SUGAR FREE

Badaam Katli ❤️‍🔥🥺 melts in your mouth like crazy! The best raw, vegan, paleo and refined sugar free one you’ll ever get. Only catch is – it’s super delicate to handle and dense in taste. I also made a reel – linked here. It ‘s a step by step video of how I made it 🧡

INGREDIENTS –

  • 1/2 organic coconut oil, melt it in the microwave
  • 2 cups organic almond flour 
  • 1/2 cup coconut flour 
  • 1/4 tsp cardamom powder or a big pinch
  • a dash of vanilla extract
  • 1 cup organic maple syrup (add 1/4 cup at a time)
  • a pinch of saffron
  • 2 tbsps rose petal powder (I made this recipe instantly after so many requests in my IG DMs – I was out of chopped almonds & pistachios. I you have those then use 1 tbsps rose petals, 2 tbsps almond slices and pistachios each) 

METHOD –

  • Line baking tray with wax paper, sprinkle saffron, and rose petals powder
  • Dump all ingredients in a bowl. Use clean hands to make a sticky dough (please please watch the reel video) and adjust maple syrup per your sweetness 
  • Spread it on the tray over rose petals and saffron. 
  • Line another wax paper over the dough and use a glass to press it down evenly.
  • I froze the tray for about 30-40 mins. 
  • Take out and cut in your desired shape. 
  • Again – it’s a delicate dessert so keep it refrigerated. 
  • Enjoy ☺️

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


METHI MUSHROOM PANEER MAKHANI (and that too w/o BUTTER aka MAKHAN)

INGREDIENTS (serves approx. 8 people)

  • 2 tbsps ghee 
  • 1 half red onion (or use 1 and half if you have small ones), washed, peeled and chopped in chunks
  • 1/2 tbsp ginger garlic paste
  • 1 bay leaf
  • 4-5 cups sliced white button mushrooms
  • 1 lbs
  • 1 tsp Kitchen King Masala
  • Salt to taste
  • 2 tsp Kashmiri Chilli Powder
  • 1/8 tsp turmeric
  • 1 tbsp caraway seeds
  • 1 tbsp cumin seeds
  • 2 cardamom pods
  • 2 thai chillies
  • 2 tomatoes – pureed
  • 1 cup heavy cream, full fat
  • 1 lbs paneer, cut in cubes
  • 1 tbsp crushed kasuri methi dried fenugreek leaves (I use Everest brand – you’ll find it in any Indian store)
  • 1/8 cup fresh chopped cilantro for garnish
  • 1 bunch of fresh fenugreek leaves or 2 blocks of frozen fenugreek leaves

METHOD:

  • In a pressure cooker, heat ghee and add caraway seeds, cumin seeds, cardamom, bay leaf and frozen fenugreek leaves. Cook on medium flame sautéing every 30 seconds until the frozen fenugreek leaves melt.
  • In a blender, add the onions, tomatoes and Thai green chillies. Puree until it’s smooth. Add it to the pressure cooker – over the fenugreek mix.
  • Sauté onion-tomato mix with fenugreek leaves mix for 1-2 minutes while on medium flame.
  • Next, add the sliced mushrooms and mix carefully yet thoroughly. Now’s the time to add – ginger-garlic paste, kitchen king masala, turmeric, chili powder and salt.
  • Close the pressure cooker lid and pressure cook on medium flame for ‘1’ whistle exactly. Turn off the flame and let the pressure release by itself for the cooker.
  • Open the lid and add crushed kasoori methi, paneer, and heavy cream. Let it cook on medium flame until the curry bubbles. Turn off the flame.
  • Garnish with cilantro and serve with jeera rice and/or naan.
  • Bon Appetit loves 🧡🧡

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky